Traditional Lasagne
This traditional lasagne layers a slow-simmered beef ragu with pasta sheets and béchamel, then bakes until bubbling and browned on top. The beef is browned until its liquid has gone and it starts to sizzle, then deglazed with dry red wine, which gives the sauce real depth before the tomatoes go in. Choose leaner beef to keep the layers from turning greasy, and look for San Marzano tomatoes if you can.
Instructions
Heat the olive oil in a Dutch oven over medium high heat until it shimmers. Add the ground beef and cook, breaking it up with a wooden spoon, until the liquid has evaporated and the meat begins to sizzle, about 10 to 15 minutes.
Pour in the wine and scrape the bottom of the pot to loosen the browned bits. Simmer until the wine has cooked away.
Add the crushed tomatoes and bring to a simmer. Cover and cook for 20 minutes, and make the béchamel sauce while the ragu simmers.
Preheat the oven to 375°F/190°C. Stir the basil, oregano, salt and pepper into the ragu.
Spread a thin layer of ragu over the base of an ovenproof dish and cover it with a single layer of pasta sheets. Spread a layer of béchamel over the pasta, then repeat the layers until the ragu is used up, saving enough béchamel to cover the top layer of pasta.
Sprinkle the grated parmesan over the top. Bake on the top oven shelf for about 45 minutes, until the top is lightly browned and the sauce is bubbling, then serve.
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